Steak and eggs level up with this killer espresso rubbed t-bone with a poached egg and quick pan hollandaise sauce. Perfect for dinner or a big beefy classic brunch. 

This is one of my favorite meals to make when I really want to impress someone. Coffee makes an amazing rub on red meat and when seared to perfection and topped with a luxurious egg, it’s hard to beat. That is until you add a hollandaise sauce. Then, there’s no beating it.

But first, it starts with a great steak….

How to pick a cut of beef:

What are you looking for when you are picking out a cut of beef?

Sure, the cut comes first, always dependant on what recipe you are cooking. But, after that, there are so many choices on the label that it can be hard to know which is the perfect choice for your needs.

This can quickly become a heated debate across many kitchens, as we live in a region where we can pick from conventionally raised beef to organic hormone-free grass-fed no-antibiotic beef if we desire. Check out my post on beef labels, for a quick recap of what common market labels mean when you are feeling overwhelmed by the choices at the counter.

How to pick a steak:

At the market, when I am choosing a steak for myself, I look at the marbling and colour.

From there, I love to look over the grades, and if I can afford it, and am grilling a simple steak, like this one here, I will spring for a Prime cut. Enough fat to add the right amount of flavor as the steak quickly cooks over the grill.

I wish it was more complicated than that, and yes, my choices to change depending on the paycheck or offered sales that week. I am also, when I have the means, likely to purchase directly from a small butcher. But really, it’s cut (for the recipe), size, colour, and marbling for me.

For the Espresso Grilled T-Bone with Poached Egg and Hollandaise Sauce

Now, onto this brunch menu….

Seriously, as much as I am a fan of a runny-yolked fried egg, this steak and eggs brunch took things to a whole new level.

Start with searing your steak, and while that is on the grill getting the job done, whip up the velvety hollandaise before pulling the steak off the grill to rest. As the steak rests (an integral part of the process), make the egg.

It sounds hard, I know, but I promise, as long as you prep your ingredients ahead of time, this breezes together. You can even use your side burner if your grill has one for the hollandaise and eggs.

Poach, don’t fry the eggs.

If you have the time, the few minutes it took to poach the egg and whip up the hollandaise turn a campfire brunch into a gourmet experience. The best part is, it looks complicated, but really isn’t.

Just make sure you have a backup egg in case this is your first time poaching to perfection.

Bring on the beef.

Tools Used for this Recipe:

Need more steak inspiration? Check out these recipes:

If you’ve tried my Espresso Grilled T-Bone Steak recipe, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Espresso Grilled T-bone Steak with Poached Egg & Hollandaise Sauce

5 from 3 votes
Prep: 5 minutes
Cook: 20 minutes
5 minutes
Total: 25 minutes
Servings: 2
Wake up to the perfect breakfast. This espresso rubbed grilled t-bone steak is next level with a perfect egg and creamy hollandaise sauce atop. 


For the Steak

  • 1 tbsp espresso rub
  • 1 teas coarse sea salt
  • 1.5 lbs t-bone steak
  • tomatoes on the vine
  • arugula

For the Hollandaise Sauce

  • 4 to 5 fresh thyme sprigs
  • 4 to 5 tbsp butter
  • 2 egg yolks
  • 1 teas water
  • 1/4 tsp cayenne pepper
  • 1/2 lemon juiced
  • 1/4 tsp salt

For the Poached Egg

  • 1 teas white vinegar
  • 1 egg


For the Steak

  • Preheat your grill for indirect heat, making a 2-zone fire by lighting 2 burners on a 3 or 4 burner gas grill or arranging your coals to one side of a traditional grill.
  • Rub the steak with the espresso seasoning and sprinkle with salt while the grill is heating. 
  • Grill the steak over medium-high heat, until cooked to the desired temperature for doneness. 
  • Allow to rest before slicing and serving. 

For the Hollandaise Sauce

  • Remove the fresh thyme from the sprigs and set aside. 
  • In a heavy-bottomed saucepan, whisk the egg yolks, water, and lemon juice. 
  • Whisk the egg yolks over medium-low heat until they have doubled in size and are thickening. 
  • Off heat, add the butter, whisking in a tablespoon at a time until completely incorporated into a creamy sauce. 
  • Add the cayenne and thyme leaves. Season with salt and serve immediately. 

For the Poached Egg

  • Crack egg into a small, easy to handle, dish to make adding to the water easier. 
  • Bring a 2 quart pot of water to a rolling boil. Reduce heat to keep the boil steady, but not as violent. 
  • Add the vinegar. 
  • Stir the water a bit to create a vortex and gently slide the egg into the center. 
  • Allow the egg to poach for 3 to 4 minutes, until the white is set. 
  • Remove with a slotted spoon to drain. 


  • Spread a little hollandaise over a clean plate and top with fresh arugula.
  • Nestle the steak on the greens.
  • Carefully add the poached egg over the steak.
  • Spoon hollandaise over the top and garnished with charred tomatoes.
  • Season with salt and pepper if desired and serve.


Serving: 1g | Calories: 1065kcal | Carbohydrates: 6g | Protein: 77g | Fat: 80g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 528mg | Sodium: 1879mg | Potassium: 1251mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1273IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 8mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Steak and eggs level up with this killer espresso rubbed t-bone with a poached egg and quick pan hollandaise sauce. 

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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Recipe Rating


  1. 5 stars
    Amazing content !! Will be using this recipe ASAP, thank you for all the specific instructions to follow step by step. I’ll take photo and let you know how it goes😊